Stir-fry with green chili peppers on a bed of lettuce
Votes: 6
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 4
Calories 494, total fat 22 G., saturated fats 4 G., proteins 19 G., carbohydrates 19 G., fiber 4 G., cholesterol 155 mg, sodium 884 mg, sugar 10 G.
Serving size: 1 of 4
Calories 494, total fat 22 G., saturated fats 4 G., proteins 19 G., carbohydrates 19 G., fiber 4 G., cholesterol 155 mg, sodium 884 mg, sugar 10 G.
This stir-fry with chicken pieces, sweet and hot peppers, is infused with the stunning flavors of lemongrass, garlic, ginger, cumin, and coriander. Moderately spicy and tangy, it pairs perfectly with neutral-flavored vegetables, so serve it on a bed of chilled shredded iceberg lettuce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 stalk of lemongrass
- 1 cup chicken broth
- 2 jalapeños, seeded and coarsely chopped
- 1 chopped Fresno pepper
- 1 large shallot, chopped
- 4 cloves garlic, peeled
- 2.5 cm ginger root, grated
- 1 tbsp dark brown sugar
- 1 tsp ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons tamari or 1 tablespoon fish sauce
- Juice of 2 limes
- 2 tbsp vegetable oil for frying
- 700 g thinly sliced chicken
- 1 red bell pepper, thinly sliced
- 1 sweet yellow onion, thinly sliced
- 1 large head iceberg lettuce, well chilled and very finely shredded
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Recipes with similar ingredients: lemongrass, bouillon, jalapeno pepper, Fresno pepper, shallots, garlic, ginger root, brown sugar, cumin, coriander, tamari sauce, fish sauce, lime, chicken, sweet pepper, onions, iceberg lettuce
Cooking the dish according to the recipe:
- Peel the tough outer layers of lemongrass to reveal the pale yellow inner layer. Trim 2 inches from the base, cutting off the bulb. Slice thinly, down to the tough tips. Place the pieces in a small saucepan and add the broth and 1/2 cup water. Bring to a boil over medium heat and reduce by half. Strain the liquid and set aside.
- Place the cooked lemongrass, chili, shallot, garlic, ginger, sugar, a handful of cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using fish sauce) in a food processor. Process until a paste forms.
- Heat oil in a wok or large skillet over high heat; add the chicken and fry. Transfer to a plate.
- Add a little more oil and cook the bell pepper and onion, stirring, for 2 minutes. Stir the pasta for 1 minute, then add the remaining liquid and stir. Return the chicken to the pan. Serve over shredded lettuce.
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